For The Shortbread:

1 cup flour
1 stick unsalted butter
1 1/4 cups grated Parmesano Reggiano
1/2 teaspoon pepper
1/2 teaspoon kosher salt
2 teaspoons chopped Rosemary
2 teaspoons chopped fresh thyme

For The Orange Cranberry Filling:

2/3 cup sugar (may be adjusted according to taste)
1/4 cup dried cranberries
1 1/2 cups orange marmalade
1 tablespoon Grand Marnier

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, rosemary, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water. Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Prepare the filling 10 minutes before you bake the cookies. Preheat the oven to 350°F and line a baking sheet with parchment paper; remove the shortbread dough from the refrigerator.

To make the filling, combine all ingredients in a large bowl and mix thoroughly. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on the baking sheet. Press a small indentation in the center of each cookie, large enough to hold 1 teaspoon of filling.

Add the teaspoon of filling into each cookie. Bake for 22 minutes, rotating the pan 180 degrees halfway through baking, until very lightly browned. Cool and serve at room temperature.

Submitted by: ThymeToBake